Add the rice and water into a pot and bring to a boil. Lower heat, simmer, covered until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let sit 10 minutes.

In the meantime whisk together the vinegar, honey, and salt in a small bowl. Stir into rice and let cool another 10 minutes.

Place a bamboo-rolling mat on you work surface (slats should be horizontal). Place 1 nori sheet on the mat, shiny side down, with one short side facing you.

Working with dampened hands, place a 1/2 cup of rice, slightly rounded, on nori sheet.

Leave a 1 inch border across the top. Spread 1/8 teaspoon of wasabi crosswise along the center of the rice. Next layer 2 teaspoons of cream cheese, then 4 strips of salmon, and then 4 strips of cucumber.

Seal closed with a few drops of water on the far edge of the nori. Transfer to a cutting board, moisten a very sharp knife with water and slice the roll crosswise into 6 pieces.

To roll hold the filling in place with your finger and roll the mat forward until the edges of the nori overlap and you have formed a 7 inch roll.

Repeat with the remaining three nori sheets. Serve each with a little ginger and the soy sauce for dipping.